Serves 3-4

 1 Lb (500 g) calf’s liver
 2 garlic cloves
 Salt, white pepper
 1 bay leaf
 1 Tbs white wine vinegar
 ½ cup (100 ml) dry white wine
 1 lb (500 g) potatoes

   
     1½ oz (40 g) pork fat
     1 Tbs coarsely chopped flat leaf parsley

• Cut the liver into very thin slices and spread out on a large plate (not metal). 
• Chop the garlic finely and sprinkle it over the liver, and season with salt and pepper. 
• Add the bay leaf and pour the vinegar and wine over the liver. 
• Marinate for at least two hours, preferably overnight, turning the slices of liver occasionally.
• Boil the potatoes in their skins, peel and slice them.
• Heat the pork fat in a frying pan and add the liver slices (without draining them). 
• Brown them briefly on both sides and remove immediately.
• Take the bay leaf out of the marinade, add the marinade to the frying pan and boil it down. 
• Dip the liver slices in the resulting sauce and arrange on a pre-heated plate. 
• Coat the potato slices in the remaining sauce and arrange around the liver. 
• Sprinkle on the parsley and serve with a red Dão.